Ribbon salad

Ribbon salad

Ribbon salad

Ribbon salad photo 1
Ribbon salad photo 2
Ribbon salad photo 3


  • cream cheese - 8 oz
  • cold water - 4 C
  • can crushed pineapple - 1 4
  • hot water - 5 C
  • mayonnaise - 1 C
  • pineapple juice - 1 C
  • lemon Jell-O - 3 oz
  • heavy cream, whipped - 1 C
  • lime Jell-O - 6 oz
  • cherry Jell-O - 6 oz
  • miniature marshmallows, cut into pieces - 1/2 C

How to make ribbon salad:

Dissolve lime Jell-O in 2 C. hot water. Add 2 C. cold water; pour into 14 x 10 x 2-inch pan. Chill until partly set.

Dissolve lemon Jell-O in 1 C. hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat; add 1 C. drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour in layer over lime Jell-O. Chill until almost set.

Dissolve cherry Jell-O in 2 C. hot water. Add 2 C. cold water; chill until syrupy. Pour over pineapple layer. Chill until firm.

Makes 24 servings.

Recipe categories: Low sodium, Healthy, Salads.

Ribbon salad
Average rating: 2.8 of 5, total votes: 6
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
butter, softened, sugar, butter or margarine, brown sugar, buttermilk, cold milk
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